Steamed flounder with shallot and chilli dressing


You'll need

4 small (about 400gm each) flounder, cleaned 2 cups firmly packed coriander leaves 3 green onions, cut into 5cm lengths and julienned 2 tbsp fried shallots 2 fresh long red chillies, seeded and julienned To serve: steamed rice   Shallot and chilli dressing 2 fresh small red chillies, seeded and finely chopped 50 gm caster sugar 4 red shallots, roasted and peeled ½ cup lime juice, or to taste

Method

  • 01
  • For shallot and chilli dressing, place chilli, ½ tsp salt, sugar and shallots in a mortar and, using a pestle, pound to a paste, then stir in lime juice.
  • 02
  • Place fish on a steamer tray in a fish kettle, pour in enough water to cover base of steamer to 1-2cm, bring to a simmer, then cover and steam fish for 15 minutes or until cooked through. Alternatively, place fish in a Chinese bamboo steamer over a wok of simmering water and steam, covered, for about 15 minutes or until cooked through.
  • 03
  • Combine coriander, green onions, fried shallots and chillies in a bowl, drizzle with enough dressing to coat and toss gently to combine.
  • 04
  • Divide fish among plates, top with shallot and chilli mixture, and serve with steamed rice, passed separately.

At A Glance

  • Serves 4 people
GT
Signature Collection

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At A Glance

  • Serves 4 people

Drink Suggestion

A young Clare Valley riesling, full of ripe citrus notes.

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